摘要
以生姜为原料,植物乳杆菌、短乳杆菌和肠膜明串珠菌为实验菌种。利用响应面分析法,对纯种乳酸菌混合接种发酵生姜的发酵条件进行优化。以发酵时间、剁辣椒添加量和食盐添加量为自变量,以亚硝酸盐含量、姜辣素含量和感官评价为响应值,采用Box-Behnken设计方法,研究纯种乳酸菌发酵生姜各因素及其交互作用的影响。结果表明:发酵时间为7.5 d,剁辣椒添加量10.50%,食盐添加量4%,此时纯种发酵风味生姜的亚硝酸盐含量、姜辣素含量和感官评价分别为0.048 mg/kg、0.526%和8.3分,与预测值0.040 mg/kg、0.538%和8.5分相比,无显著性差异(p>0.05),表明优化条件参数可靠。
Lactobacillus plantarum,Lactobacillus brevis and Leuconostoc mesenteroides were added into fresh ginger as experimental strains.Fermentation technology of ginger fermented by pure lactic acid bacteria was optimized by response surface methodology（ RSM）.The fermentation time,the quantity of chopped pepper and salt added as the independent variables,nitrite,gingerol and sensory evaluation were taken as response variables. The objective of this study was to investigate the effect of single factor and the interaction effects of each factors on the research of the flavor ginger by mix-seeding lactic acid bacteria using the Box-Behnken design method.The optimization results showed that,the fermentation time was 7.5 d,the addition of chopped chili was 10.50%,salt addition was 4%. Under this condition,nitrite content was 0.048 mg/kg,gingerol content was0.526% and sensory evaluation was 8.3. Compared with the model prediction of 0.040 mg/kg,0.538% and 8.5,that three indexes had no significant differences（ p〈0.05）,which means the parameters were reliable.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第20期125-131,共7页
Science and Technology of Food Industry
关键词
纯种乳酸菌
混合发酵
生姜
响应面分析法
pure lactic acid bacteria
mixed fermentation
fresh ginger
response surface methodology（RSM）
